Ingredients

7-1/2 C cooked beans (= 4 15-oz cans or 1 lb dried)

2 T extra-virgin olive oil

2 large onions, diced

1 dried or canned chipotle pepper

1 T mild red chile powder or to taste

1 T dried whole oregano

1 T ground cumin

1/2 t allspice

1 large can (28 oz) crushed toomatoes, undrained

5 cloves garlic, mashed

Salt & pepper to taste

Garnishes: chopped raw onion, chopped tomato, shredded lettuce, cheese, tortillas

Preparation

  1. Drain beans in a colander
  2. Heat oil in a saucepan. Add onions and sauté over medium heat until soft and golden
  3. Crush chipotle pepper if using dried, or mince if using canned Add chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook 2 min Add tomatoes and beans. Simmer 45 min, adding liquid if mixture gets too dry. Add salt & pepper to taste, and more chile if you want a hotter dish. Serve in bowls with garnishes and warm tortillas.